Serve this elegant, savory dish with toast points sprinkled with parsley.
4 tablespoons butter
1/2 onion, chopped
1 clove garlic, minced
6 tablespoons all-purpose flour
3 cups milk
4 tablespoons dry sherry
Salt and ground black pepper
1 pound cooked shrimp
1 (4-ounce) can mushrooms
3 large hard-boiled eggs, peeled and chopped
1/2 cup freshly grated Parmesan cheese - divided use
1 to 2 tablespoons butter
- Preheat oven to 375°F (190°C).
- Melt butter; sauté onion and garlic until tender. Add flour; mix well. Gradually add milk, stirring constantly. Cook until sauce thickens; add sherry and seasonings to taste.
- In a separate bowl, combine shrimp, mushrooms, eggs, and parsley. Add
sauce along with 1/4 cup Parmesan to shrimp mixture; mix well.
- Pour mixture into a buttered 2-quart casserole dish and top with remaining cheese. Dot with butter. Bake 10 minutes, until slightly browned on top.
Makes 4 to 6 appetizer servings.